Penne with cheese and corn

4 servings

45 minutes

Penne with cheese and corn is a harmonious blend of Italian classic and the unexpected sweetness of corn. This recipe emerged as a variation of traditional pasta with cheese sauce, inspired by chefs experimenting to add new flavor notes to familiar dishes. The delicate creamy sauce with the noble spiciness of parmesan and gorgonzola envelops the firm pasta, while the corn adds a light sweetness and pleasant texture to the dish. It is perfect for a cozy family dinner or a quick yet exquisite treat for guests. Such a dish delights with its richness of flavors and abundance of aromas, creating an atmosphere of a warm Mediterranean evening.

Energy value per serving

• Calories: 826.4
• Proteins: 39g
• Fats: 43.2g
• Carbohydrates: 68.6g

Ingredients

• Penne Rigate: 300 g
• Onion: 0.5 head
• Grated Parmesan cheese: 200 g
• Dorblu cheese: 200 g
• Canned corn: 1 jar
• Cream 30%: 150 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Dice the onion and fry until golden brown.

   Required ingredients:

   • Onion: 0.5 head

2. Add cream, spices, and bring to a boil.

   Required ingredients:

   • Cream 30%: 150 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add parmesan and diced blue cheese. Simmer over medium heat until thickened.

   Required ingredients:

   • Grated Parmesan cheese: 200 g
   • Dorblu cheese: 200 g

4. Boil the pasta (any kind) according to the instructions and add it to the sauce, add corn, and let it soak for about 10 minutes.

   Required ingredients:

   • Penne Rigate: 300 g
   • Canned corn: 1 jar